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Radio Mercato Centrale


THE CHEESES by Franco Parola

Franco Parola

The cheeses

Aged, fragrant, refined: they’re the cheeses of Franco Parola, expert selector and affineur.
He chooses only small companies, which use raw milk perhaps – you can taste the meadow’s essence better – with a closed and seasonal production cycle. From the pastures, the cheese arrives in the ripening rooms and from there to the counter at Mercato Centrale Firenze, for a tasty journey that travels around Tuscany and Italy, with stops in France, Switzerland, Great Britain and Ireland. Being a cheese selector and affineur is a delicate trade, which cannot overlook a strong passion for research in the territory. Franco Parola seeks out small agricultural-dairy farms that still make things in an artisanal way, following ancient recipes in areas where the cheese is produced and aged in a unique microclimate and with the flora of microorganisms that are impossible to reproduce artificially. This approach can sometimes have less of an impact on the palate, but the aftertaste is always persistent, rich and complex. Above all, Franco Parola favors companies with a closed production cycle, where cheese is only made when there is fresh milk, following the natural course of the seasons. The shepherds of these pastures are Franco Parola’s heroes, who know a thing or two about sacrifice and recognize their precious role as the protectors and preservers of local tradition. Quality and taste are the result of a job done with commitment, respect and tradition.

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He chooses only small companies, which use raw milk perhaps – you can taste the meadow’s essence better – with a closed and seasonal production cycle. From the pastures, the cheese arrives in the ripening rooms and from there to the counter at Mercato Centrale Firenze, for a tasty journey that travels around Tuscany and Italy, with stops in France, Switzerland, Great Britain and Ireland. Being a cheese selector and affineur is a delicate trade, which cannot overlook a strong passion for research in the territory. Franco Parola seeks out small agricultural-dairy farms that still make things in an artisanal way, following ancient recipes in areas where the cheese is produced and aged in a unique microclimate and with the flora of microorganisms that are impossible to reproduce artificially. This approach can sometimes have less of an impact on the palate, but the aftertaste is always persistent, rich and complex. Above all, Franco Parola favors companies with a closed production cycle, where cheese is only made when there is fresh milk, following the natural course of the seasons. The shepherds of these pastures are Franco Parola’s heroes, who know a thing or two about sacrifice and recognize their precious role as the protectors and preservers of local tradition. Quality and taste are the result of a job done with commitment, respect and tradition.

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